Old-Fashioned Creamy Coleslaw Recipe

There are some side dishes that just belong at a cookout, and creamy coleslaw is one of them.

It is cool, crisp, a little tangy, a little sweet, and just creamy enough without being heavy. The kind of side dish that sits right beside BBQ chicken, burgers, pulled pork, fried chicken, and baked beans like it has been invited to every family dinner since 1978.

This is a simple old-fashioned creamy coleslaw made with shredded cabbage, carrots, and a homemade dressing. No fancy ingredients. No complicated steps. Just a good, classic coleslaw that tastes like it came from a summer picnic table. Serve it with BBQ chicken and a glass of my state fair strawberry lemonade for an easy summer dinner.

And I will say this right now because I know someone is going to look at the dressing and think, “That is not enough.”

Trust me. Keep mixing.

At first, the dressing might look like it is barely coating the cabbage. But cabbage softens as it sits, releases a little moisture, and somehow everything turns creamy after a good toss and a little chill time. It is one of those recipes where you have to give it a minute before judging it.

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Why You’ll Love This Creamy Coleslaw

This coleslaw is simple, dependable, and goes with almost anything.

• Made with simple ingredients and a homemade creamy dressing.
• Cool, crisp, tangy, and lightly sweet.
• Perfect for cookouts, BBQ dinners, potlucks, and summer meals.
• Easy to make with fresh cabbage or bagged coleslaw mix.
• Best after chilling, so it is easy to make ahead the same day.

The dressing is made with mayonnaise, vinegar, sugar, salt, pepper, and just a small spoonful of yellow mustard. The mustard does not make it taste mustardy. It just gives the dressing a little extra tang and makes the flavor taste more rounded.

Ingredients

You only need a few basic ingredients for this recipe.

Cabbage

Green cabbage is the classic choice, but I love adding purple cabbage. You can shred your own cabbage or use a bag of coleslaw mix if you want to keep it easy.

Freshly shredded cabbage usually has a better crunch, but bagged coleslaw mix works perfectly fine for a quick side dish.

Carrot

Carrot adds color, sweetness, and that classic coleslaw look.

Mayonnaise

This is what makes the dressing creamy. Use a mayo you already like because the flavor will come through.

Sugar

A little sugar balances the vinegar and gives the coleslaw that old-fashioned sweet-and-tangy flavor.

Apple Cider Vinegar

Apple cider vinegar adds brightness and keeps the dressing from tasting too heavy.

Yellow Mustard

Just a little bit gives the dressing extra tang. It does not make the coleslaw taste strongly like mustard.

Salt and Pepper

Simple, but important. The salt helps bring everything together and seasons the cabbage.

How to Make Old-Fashioned Creamy Coleslaw

Start by adding your shredded cabbage and carrots (or bagged coleslaw mix) to a large mixing bowl.

In a separate bowl, whisk together the mayonnaise, sugar, vinegar, yellow mustard, salt, and pepper until smooth.

Pour the dressing over the cabbage mixture and start tossing.

At first, it may look like there is not enough dressing. Keep going. Use tongs or a large spoon and really work it through the cabbage. As the slaw sits, the cabbage will soften a bit and the dressing will spread more evenly.

Cover the bowl and refrigerate the coleslaw for at least 1 hour before serving.

This chill time makes a big difference. It helps the flavors blend and gives the cabbage time to soften just enough while still staying crisp.

For this recipe, simple tools like a large mixing bowl, whisk, box grater, and tongs can make prepping and tossing the coleslaw easier, especially if you are shredding fresh cabbage instead of using a bagged mix.

My Best Tip: Keep Mixing Before Adding More Dressing

This is one of those recipes where the dressing can fool you.

When you first pour it over the cabbage, it may look like you need more. But before adding extra mayo or more dressing, keep tossing. The cabbage will start to relax, the dressing will spread, and after it chills, it usually ends up just right.

If you add too much dressing right away, the coleslaw can turn soupy after it sits.

So give it a good mix, chill it, and then decide if it needs anything extra.

What to Serve with Creamy Coleslaw

This creamy coleslaw is perfect with:

• Burgers
• Hot dogs
• Rotisserie style roast chicken
• Grilled chicken
• Baked beans
• Potato salad
• Pasta salad
• Roadside Chicken BBQ

Make-Ahead Tips

You can make this coleslaw a few hours ahead of time, and honestly, that is the best way to do it.

For the best texture, make it the same day you plan to serve it and let it chill for at least 1 hour.

If you want to prep ahead even more, you can shred the cabbage and carrots the day before and keep them in an airtight container in the refrigerator. Then mix the dressing and toss everything together the day you are serving it.

How Long Does Homemade Coleslaw Last?

Homemade creamy coleslaw is best within 1 to 2 days.

It will still be safe longer if stored properly, but the cabbage softens and releases more liquid as it sits.

For the best crunch, serve it the day you make it or the next day.

Store leftovers in an airtight container in the refrigerator.

Can I Use Bagged Coleslaw Mix?

Yes, absolutely.

A bag of coleslaw mix makes this recipe even easier. Most bags are around 14 to 16 ounces, which works well with this amount of dressing.

If your bag is larger or you like a creamier coleslaw, you can make a little extra dressing or stir in an extra spoonful of mayo after it chills.

Old-Fashioned Creamy Coleslaw

This old-fashioned creamy coleslaw is crisp, cool, tangy, and lightly sweet with a simple homemade dressing. It is perfect for BBQ sandwiches, cookouts, burgers, fried chicken, and summer dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 small head green cabbage finely shredded
• or 1 bag coleslaw mix about 14 to 16 ounces
• 1 large carrot shredded
• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1 1/2 tablespoons apple cider vinegar
• 1/2 to 1 teaspoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Add the shredded cabbage and carrot to a large mixing bowl.
2. In a separate small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, yellow mustard, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture.
4. Toss well until the cabbage and carrots are evenly coated. At first, it may look like there is not enough dressing, but keep mixing. The cabbage will soften slightly as it sits and the dressing will spread.
5. Cover and refrigerate for at least 1 hour before serving.
6. Stir again before serving.

Notes

• For the best texture, serve this coleslaw the same day it is made or within 1 to 2 days.
• If using bagged coleslaw mix, a 14 to 16 ounce bag works well.
• The yellow mustard adds a little tang and depth to the dressing, but it does not make the coleslaw taste strongly like mustard.
• If the coleslaw seems dry at first, keep tossing before adding more dressing. The cabbage softens as it chills and helps everything come together.

FAQ

Can I make coleslaw ahead of time?

Yes. This coleslaw is best after it chills for at least 1 hour, so making it a little ahead is actually a good thing. For the best crunch, serve it the same day or the next day.

Why does my coleslaw get watery?

Cabbage naturally releases moisture after it is mixed with dressing and salt. To avoid watery coleslaw, do not overdress it at the beginning. Mix it well, chill it, and stir again before serving.

Can I leave out the mustard?

Yes. The mustard adds a little extra tang, but you can leave it out if you prefer a more traditional mayo, vinegar, and sugar dressing.

Is this coleslaw sweet?

It is lightly sweet, like old-fashioned creamy coleslaw. If you prefer it less sweet, reduce the sugar to 1 tablespoon.

What kind of vinegar is best for coleslaw?

Apple cider vinegar works really well because it is tangy but not too harsh. White vinegar can also be used if that is what you have.